1. Heat the butter and oil in a medium saucepan over medium-low heat. Add the onion and garlic; cook 3 minutes. Stir in the rice; cook, stirring, until coated with butter and oil, about 2 minutes. Add the olives, 1 tablespoon of the cilantro and zucchini, stirring briefly to blend.

2. Pour the broth-water combination into the pan. Add salt and pepper; heat to boil, stirring well. Turn heat to low. Cover; cook 20 minutes. Remove from the heat. Stir in the remaining tablespoon cilantro; set aside 5 minutes. Fluff with a fork and serve.